A Food Safety and Health Issue: Fish and Fish Products Allergens

Abstract

Food allergy is a severe issue of food safety and public health. The allergens of food-origin mainly cause some symptoms such as dermatitis and gastrointestinal disorders, even leading to potentially life-threatening reaction called anaphylaxis. Fish and fish products are not only a valuable source of nutrients, but also a potential source of ß-parvalbumins responsible for allergic reactions, leading to severe life-threatening health risks. Fish and fish products are among the first eight foods responsible for 95% of the foodborne allergic cases all over the world. All the food codexes has listed the fish and fish products as the common causes of allergic reactions, and included on the list of foods and ingredients that must be declared on food labels. The European Academy of Allergy and Clinical Immunology has determined the upper level of ß-parvalbumine in fish and fish products as 0.1 mg/100 g fish meat. The objective of this study was to inform the reader about fish and fish products allergens that are considered as a food safety and health issue.

Keywords

• Allergen,fish,fish product,food allergy,food safety

Bir Gıda Güvenliği ve Sağlık Sorunu: Balık ve Balık Ürünleri Kaynaklı Alerjenler

Abstract

Gıda alerjisi, önemli bir gıda güvenliği ve halk sağlığı sorunudur. Gıda alerjenleri cilt ve sindirim sistemi rahatsızlıklarından başlayarak, anaflaktik şok gibi yaşamı ciddi şekilde riske atan alerjik reaksiyonlara kadar yol açmaktadır. İnsan beslenmesinde önemli yeri olan balık ve balık ürünleri, alerjik vakalardan sorumlu ß-parvalbumin maddeler gibi sağlık riskleri de taşımaktadır. Balık ve balık ürünleri, dünyada gıda kaynaklı alerjilerin neredeyse %95’inden sorumlu ilk sekiz besin maddesi arasındadır. Gıda Kodeksleri, balık ve balık ürünlerini alerjen bileşenler veya alerjen işlem yardımcıları olarak kabul etmekte ve ürün etiketinde belirtilmesini zorunlu tutmaktadır. Avrupa Alerji ve Klinik İmmünoloji Akademisi, balık ve balık ürünlerinde ß-Parvalbumin üst miktarını 0,1 mg/100 gr balık eti olarak vermektedir. Bu çalışmada, bir gıda güvenliği ve sağlık sorunu olan balık ve balık ürünleri kaynaklı alerjenler hakkında okuyucuya bilgi vermek amaçlanmıştır.

Keywords

• Alerjen,balık,balık ürünü,gıda alerjisi,gıda güvenliği

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